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Six Ingredient Tuna Casserole

Yields8 Servings

A beige plate filled with Tuna Casserole and a fork, placed on a red placemat, with a glass of ice water nearby.

 13 oz Egg Noodles
 18 oz Tuna in Water
 17 oz Frozen Peas and Carrots
 ½ Medium Onion
 17 oz Salsa Con Queso
 11 oz Cream of Mushroom Soup
1

Preheat oven to 375°F. Use the top and bottom elements with convection.

2

Boil the noodles in a large pot on the stovetop per package instructions.

3

Turn off the heat, drain and return the noodles to the pot.

4

Add the tuna, peas, carrots and onion to the noodles and stir to combine.

5

Mix in the salsa and the soup until well blended. Pour the entire mixture
into an oven safe pan (a 9” x 13” pan works well) or large casserole dish
(spray with cooking spray first).

6

Cover with foil or lid and bake for 20 minutes. Remove the foil or
lid and bake another 10 minutes, or until top noodles start to brown

Nutrition Facts

Servings 0